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Banana Coconut Cream Pie Recipe

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This recipe for Banana Coconut Cream Pie is from What's Cookin' in the Lachowitzer Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 oz. Ready Crust Shortbread Pie Crust
3 T. cornstarch
1 1/3 C. water
1 14 oz. an evaporated milk
3 egg yolks beaten
2 T. butter
1 tsp. vanilla extract
1/2 c. flacked coconut (toasted)
2 med bananas
Lemon juice concentrate
Whipping cream, whipped
Directions:
Directions:
In heavy saucepan, dissolve cornstarch in the water, stir in egg yolks & milk. Cook & stir until thickened & bubbly, remove from heat, add butter & vanilla mix till butter is melted. Cool slightly.
Fold in coconut. Slice bananas & dip in lemon juice & drain. Arrange bananas on bottom of crust, pour filling over bananas, cover & chill for 4 hrs. or until set. Top with whipped topping, garnish with toasted coconut and slices bananas if desired. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
Enjoy

 

 

 

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